For the crust, combine sugar and butter until creamy. Add egg and almond flavoring; continue beating until combined. Add flour and baking powder; continue beating until well mixed.
Gently press dough into prepared pan. Sprinkle toasted almonds over dough.
For filling, combine sour cream, sugar, eggs and almond flavoring. Beat until smooth. Pour over almonds. Bake for 60-70 minutes or until edges are lightly browned.
Cool on a wire rack completely.
Arrange strawberry halves on top of cake. Brush with melted jelly. Refrigerate at least 2 hours before serving.